My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Wednesday, March 13, 2019

Artichoke & Cannellini Bean Dip

This recipe was inspired by one of my favorite food network chefs, Giada de Laurentis. In her original recipe, she has a few more ingredients and uses it as a crostini topper. I will try that recipe one day and let you know how it goes, but for now, make it as a light and tasty dip! The great thing about this recipe is that it can be served warm or at room temperature.
{ Prep Time: 10 mins / Difficulty: Easy / Yields: 4-6 servings }

1 (14 oz) can quartered artichoke hearts, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1/2 cup fresh basil leaves, coarsely chopped
1 cup grated Pecorino Romano cheese (or Parmesan)
1 tsp lemon zest
3 tsp fresh lemon juice
1/2 tsp freshly ground black pepper
1/3 cup extra-virgin olive oil
plain gluten-free crackers, wheat thins, Triscuits and/or plain melba toast crackers

1. In a food processor, combine all the ingredients except the olive oil. Pulse until the mixture is chunky. With the machine running, slowly add the olive oil until all ingredients are incorporated. The dip is naturally salty, so serve with plain crackers.
** If serving warm: preheat oven to 350ยบ. Place dip in a shallow oven-safe bowl and bake for 20-25 mins, or until light golden brown and bubbly.**

Recipe adapted from a recipe by Giada de Laurentis

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